SHERRY POACHED APRICOTS

Serves two

1. IN A PAN, simmer for four minutes 100ml sherry, 100ml water, one split vanilla pod, 2 tbsp honey and three halved, de-stoned apricots. Turn everything halfway through.

2. Remove apricots and divide between two dessert plates.

3. Simmer the poaching liquid until thickened and syrupy.

4. Add to the apricots, a scoop of vanilla ice cream and a biscotti.

5. Drizzle over the syrup to serve.